Indulge in a culinary journey with our delectable floating islands, a symphony of textures and flavors. These ethereal islands of fluffy meringue nestled in a luscious lemon-scented custard sauce are a feast for the senses. Accompanied by a vibrant raspberry coulis, this dessert is a masterpiece of contrasts, combining light and airy meringues with a rich and creamy custard, all topped with the tangy sweetness of raspberries. Discover the secrets behind this classic French dessert and embark on a culinary adventure that will leave your taste buds captivated.
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ALMOND FLOATING ISLANDS WITH CUSTARD SAUCE
Provided by Jacques Pépin
Categories Milk/Cream Egg Dessert Bastille Day Almond Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the rum custard sauce
- Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it. Meanwhile, whisk the egg yolks in a bowl. When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk. The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking. Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream. When lukewarm, add the vanilla and rum. Set aside until serving time.
- For the butter caramel:
- Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar. Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes). When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed. Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each. Let the caramel cool, then butter lightly around the sides of the molds.
- For the meringue-nut mixture:
- Beat the egg whites until very firm. Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds. Fold in the chopped almonds.
- Preheat the oven to 350 degrees. Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds. Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue. Arrange the molds in a roasting pan surrounded by lukewarm tap water. Bake for 25 to 30 minutes, until well set in the center and puffy. Remove from the water, and let cool.
- When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days.
FLOATING ISLAND (OEUFS A LA NEIGE)
A soft vanilla custard with floating clouds of poached meringue.
Provided by SUE WILLIAMS
Categories World Cuisine Recipes European French
Time 1h50m
Yield 5
Number Of Ingredients 5
Steps:
- Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
- In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
- Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 23.6 g, Cholesterol 118.3 mg, Fat 5.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 234.7 mg, Sugar 23.6 g
FLOATING ISLANDS
Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel
Provided by Anna Glover
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
- Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
- Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
- To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
- To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.
Nutrition Facts : Calories 383 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY FLOATING ISLAND
This dessert aptly named Raspberry Floating Island, inspired by the French "ile flottante," is an elegant way to end any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Make the raspberry puree: Place 1 half-pint raspberries in a small skillet over medium heat; add 2 tablespoons sugar. Cook, stirring occasionally, until sugar is dissolved and raspberries start to break down, about 2 minutes. Remove from heat. Pass through a fine sieve into a small bowl, pressing down to extract as much pulp as possible. Set puree aside to cool.
- In a high-sided 10-inch skillet, bring milk to a boil. Reduce heat to a gentle simmer while you make the meringue.
- Make the meringue: In the heat-proof bowl of an electric mixer, combine remaining 3/4 cup granulated sugar with egg whites and cream of tartar. Place over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch, 1 to 2 minutes.
- Transfer bowl to the mixer fitted with the whisk attachment. Beat on low speed, gradually increasing to high speed until glossy peaks form, 5 to 7 minutes. Add vanilla, and mix to combine. Transfer meringue to a large bowl, and spread out with a large spoon or spatula. Drizzle 1 to 2 tablespoons raspberry puree on top; run a knife back and forth to streak.
- Make the floating islands: Using two soup spoons, scoop and slide about 1/4 cup of meringue into simmering milk. Do not overcrowd; you will need to make these in three batches. Poach until firm, about 2 minutes per side. Remove with a slotted spoon, and transfer to paper towels to drain. Repeat, skimming surface skin from milk between batches.
- Divide creme anglaise among six soup bowls. Place two meringue islands on top of each. Garnish with remaining half-pint raspberries, raspberry puree, and a dusting of confectioners' sugar.
Tips:
- Use fresh ingredients for the best flavor. This is especially important for the raspberries and lemon zest.
- Don't overbeat the egg whites. Overbeaten egg whites will make the floating islands tough.
- Cook the floating islands gently. If you cook them over too high heat, they will brown too quickly and the inside will be raw.
- Serve the floating islands immediately. They are best when they are freshly made.
- Garnish with additional raspberries and lemon zest before serving. This will add a pop of color and flavor.
Conclusion:
Floating islands are a classic French dessert that is both delicious and elegant. They are made with a simple custard sauce, poached meringues, and fresh berries. This recipe is for a lemon-scented custard sauce, but you can use any flavor of custard sauce that you like. Floating islands are a perfect dessert for a special occasion, but they are also easy enough to make for a weeknight treat. Give them a try and see for yourself how delicious they are!
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